Directions:
- In a large skillet over medium-high heat, brown chicken in oil.
- Transfer chicken to crock pot and add the onion, carrots, celery and corn.
- In a bowl, whisk the soup, broth and dill until blended and stir into crock pot.
- Cover and cook on low for 4 hours or until vegetables are tender.
- Stir in peas and cream.
- Cover and cook 30 minutes longer or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 305.48 Kcal (1279 kJ) | ||
| Calories from fat | 113.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.64g | 19% | |
|---|---|---|---|
| Cholesterol | 89.02mg | 30% | |
| Sodium | 950.08mg | 40% | |
| Potassium | 631.26mg | 13% | |
| Total Carbs | 20.49g | 7% | |
| Sugars | 6.83g | 27% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 28.2g | 56% | |
| Vitamin C | 11.5mg | 19% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.2mg | 7% | |
| Calcium | 76.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 95.45 Kcal (400 kJ) | ||
| Calories from fat | 35.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.95g | 19% | |
|---|---|---|---|
| Cholesterol | 27.82mg | 30% | |
| Sodium | 296.86mg | 40% | |
| Potassium | 197.25mg | 13% | |
| Total Carbs | 6.4g | 7% | |
| Sugars | 2.13g | 27% | |
| Dietary Fiber | 0.88g | 11% | |
| Protein | 8.81g | 56% | |
| Vitamin C | 3.6mg | 19% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.4mg | 7% | |
| Calcium | 23.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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